Ingredients (per Quesadilla)

·         1 tablespoon butter or extra virgin olive oil

·         2 ounces shredded Monterey Jack cheese

·         2 ounces cooked and diced chicken breast, steak, or shrimp

·         1 teaspoon chopped cilantro

·         2 (8-10") flour tortillas

·         1 tablespoon sour cream

·         ½ jalapeno, sliced

Directions

Heat a large skillet or grill pan with ½ the butter or oil. Sprinkle ½ of the cheese on one of the tortillas. Then sprinkle the filling of chicken, steak or shrimp. Then sprinkle the cilantro. Cover with the remaining cheese and top with the second tortilla. Press down firmly on the filled tortillas.

Using a large spatula, transfer the filled tortillas to the skillet and cook over medium heat for 2-3 minutes or until golden brown. Remove the tortilla from the skillet and add the remaining butter or oil. Turn the tortilla over and return to the pan. Heat again for another 2-3 minutes or until golden brown.

Serve immediately with sour cream and sliced jalapenos.